Description
A creamy and flavorful spinach and artichoke dip-inspired pasta dish with tender chicken, perfect for a hearty and satisfying meal.
Ingredients
Scale
- 8 ounces whole-wheat rotini pasta
- 4 (4-ounce) boneless, skinless chicken breasts
- ¼ teaspoon kosher salt, divided
- ¼ teaspoon ground pepper, divided
- 1 tablespoon olive oil
- 1 (5-ounce) package baby spinach, roughly chopped
- 1 tablespoon water
- 4 ounces reduced-fat cream cheese, cut into chunks
- ¾ cup reduced-fat milk
- ½ cup grated Parmesan cheese, plus more for garnish
- 2 teaspoons garlic powder
- 1 (14-ounce) can artichoke hearts, rinsed, squeezed dry, and chopped
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- Season chicken breasts with ⅛ teaspoon salt and ⅛ teaspoon pepper.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes on each side, until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet and set aside.
- In the same skillet, add chopped spinach and water. Cook for 2–3 minutes until wilted.
- Stir in cream cheese, milk, Parmesan cheese, and garlic powder. Cook, stirring frequently, until the sauce is smooth and creamy.
- Add the chopped artichoke hearts to the skillet and stir to combine.
- Slice the chicken into strips and add it to the skillet along with the cooked pasta. Toss to coat everything in the sauce.
- Season with the remaining ⅛ teaspoon salt and ⅛ teaspoon pepper.
- Serve the pasta with a sprinkle of additional Parmesan cheese on top. Enjoy!
Notes
- For a richer sauce, you can add more cream cheese or Parmesan cheese.
- Feel free to substitute regular pasta if whole-wheat is not preferred.
- For added flavor, consider adding a pinch of red pepper flakes to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 65mg